What can I replace this with? Alternatives and substitutions.

CCP

If it is just for thickening then dusting the chicken with flour before adding it to the pan might do the trick. It's what I'd do for a chicken stew, and curry's just a spicy chicken stew (well, sort of!), so it should work.

I hope the recipe works out well - I've never tried making curry from scratch but it's firmly on my 'to do (one day)' list.

zippychick

CCP wrote: »

If it is just for thickening then dusting the chicken with flour before adding it to the pan might do the trick. It's what I'd do for a chicken stew, and curry's just a spicy chicken stew (well, sort of!), so it should work.

I hope the recipe works out well - I've never tried making curry from scratch but it's firmly on my 'to do (one day)' list.

I'm not sure what it's for to be honest - I am guessing thickening (although will prob get almonds as going to shops now). Realised i have no fennel seends ( i have fenugreek, damn my half dyslexic brain), so am going to just add another Star anise and hope for the best.

OH CCP! You have to give it a go and real soon. Something so satisfying about it (for me). I like the faffiness and like spending a whole day making it and pottering about Of course, instant quicker currie shave their place as well

If you want any scratch recipes Swan is particularly curry knowledgeable, and I have a good few books i could look up recipes with less complex ingeredients , so just shout if you need help!

CCP

Thanks, zippy. I've been having a look at various recipes on the Mamta's Kitchen website (it's a quiet afternoon at work ) and have found half a dozen I fancy trying. The only problem is that most call for fenugreek seeds, which I can't eat (they make me very ill, sadly as I love the flavour) - could I use something else instead, or even just leave them out, do you think?

carriebradshaw

this site is a mine of information

http://www.foodsubs.com/SpiceInd.html

I just had a quick look and this is from the bottom of the page

white poppy seeds = kas-kas Notes: Indian cooks use these as a thickener in their curries and as a filling in baked goods. Substitutes: poppy seeds (black)

zippychick

CCP wrote: »

Thanks, zippy. I've been having a look at various recipes on the Mamta's Kitchen website (it's a quiet afternoon at work ) and have found half a dozen I fancy trying. The only problem is that most call for fenugreek seeds, which I can't eat (they make me very ill, sadly as I love the flavour) - could I use something else instead, or even just leave them out, do you think?

hmmmmm - i'm not familiar with the taste of them - and it really depends on the recipe , but I would assume you could add a dab more of the other herbs and spices to make up for it. These days I rarely have what I need exactly, there's always some sort of omission or guess replacement. I suppose it's just about trying it out and see what happens!

My curry which is cooking - i used boned instead of pieces of chicken, subbed the oil, used onion instead of shallots, used brazils instead of almonds or poppy seeds, ummmmm I have added way more potatoes and carrots than it asked for, much less chicken than it asked for - and i also added two handful of lentils. I'm quite terrified as it's really only using the basic principle for the curry as I've varied so much, but I shall sit here, fingers crossed, and hope for the best! :eek::o

Oh and Carrie - thanks great site!

CCP

zippychick wrote: »

hmmmmm - i'm not familiar with the taste of them - and it really depends on the recipe , but I would assume you could add a dab more of the other herbs and spices to make up for it. These days I rarely have what I need exactly, there's always some sort of omission or guess replacement. I suppose it's just about trying it out and see what happens!

I guess I'll just have to go and play - what a shame!

I hope yours turns out well.

littlesnuggy

Planning on cooking a spinach and "ricotta" (and maybe bacon) pasta dish tonight, but would it be possible to use a cheaper cheese than ricotta? I've looked on Sainsburys and their Basics Soft Cheese (listed with Philadelphia spreads) is really cheap - would this work? I've never bought cream cheese, so don't really know what the texture or taste is like...

Off to the shops soon, so quick answers would be reaaaally appreciated

anguk

I often use soft cheese to make a pasta sauce, it's nice & creamy and quick to make, just stir it in.

There's quite a few pasta recipes using spinach & cream cheese on the Philadelphia website:
http://www.philadelphia.co.uk/philadelphia3/page?PagecRef=1

Butterfly_Brain

It will be fine - I usually use the cheap philli wanna be when a recipe calls for riccotta because it is cheaper

littlesnuggy

Excellent - thank you both! Unfortunately I'd already gone out when you posted and wimped out of buying the soft cheese (incase it went really wrong!) and got ricotta, but I know for next time. Will check out the Philly website now!